Hydrogenated Vegetables Oils
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What it is
Hydrogenated vegetable oils are made by adding hydrogen to liquid vegetable oils, a process that changes their chemical structure. This process makes the oils more solid at room temperature. They are derived from various plant sources, such as soybean, cottonseed, or palm oil.
Why it's used
These oils are added to foods to improve texture, stability, and shelf life. They can make products creamier, help prevent spoilage, and provide a desired mouthfeel in items like baked goods, spreads, and snacks.
Health notes
Partially hydrogenated oils (PHOs) were a significant source of artificial trans fat. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in human food, effective 2018, which has largely removed artificial trans fat from the US food supply. Fully hydrogenated oils, which contain very little to no trans fat, are still permitted. JECFA has evaluated trans fatty acids as a nutrient but does not set an acceptable daily intake for them as food additives. The Dietary Guidelines for Americans (2025-2030) recommend keeping trans fat consumption as low as possible.
Allergen info
Not a major allergen, though the source vegetable oil (e.g., soy, peanut) may be.